Warm Duck Salad

Serves 4
From Barefoot Contessa At Home

*2 boneless duck breasts, about 5 oz. each
*salt
*1 tbsp shallots, minced
*2 1/2 tbsp sherry vinegar
*1 tsp grated orange zest
*1/2 cup olive oil
*mixed lettuces
*3 navel oranges, peeled, cut in half and sliced
*1/2 pint raspberries or strawberries
*1 cup pecan halves, toasted

Preheat oven to 400. Place duck breasts on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium rare. Remove from the oven, cover tightly with foil and allow to sit for 10-15 minutes. Remove and discard the skin and fat on top, slice the duck and then cut the slices crosswise into julienne pieces.

Meanwhile, in a small bowl, combine shallots, sherry vinegar, orange zest and 1 1/2 tsp salt. Whisk in the olive oil and set aside.

Combine the lettuces, oranges, berries and toasted pecans in a bowl. Toss with enough dressing to moisten. Gently toss in the warm duck breasts and serve immediately.